Winter 2014/15 - Putney Food Co-op

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The Putney Food Co-op
The Beet
• PO Box 730 Putney, VT 05346 •
802-387-5866
Winter 2015
News from the Board: Annual Meeting and Bylaws
The Putney Food Co-op’s Annual Membership Meeting was held at the Putney Community center on October 16, 2014. It was
attended by 52 out of our current 1,324
members. We would like to thank all of the
members who attended the annual meeting and dinner! As always, we wish more
members had attended but it was great to
see those who did.
On the agenda for the meeting was a
proposed update to the co-op’s bylaws.
The board of directors had been working
on this update to the bylaws over the past
year and had taken on this update as a
step in laying the groundwork as we move
forward into the future of our co-op. The
co-op’s bylaws are the legal documentation
that is used in any loan or grant processes
that could be used to potentially gain
resources for future co-op expansion or
needed infrastructure projects. Thus this
was the first step in making sure our documentation was updated and ready for these
possible projects.
In This Issue:
Notes from the GM . . . . . . . . . . . . . . . . . . . . 2
Staff Picks . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Board and Membership . . . . . . . . . . . . . . . . . 3
Opinion: Changes to Bylaws. . . . . . . . . . . . . . 4
Cave-to-Co-op . . . . . . . . . . . . . . . . . . . . . . . . 5
Co-op Staff Fundraiser . . . . . . . . . . . . . . . . . . 6
The Price of Organic Produce. . . . . . . . . . . . . .7
The Roots of Cooperation. . . . . . . . . . . . . . . . . 8
Native Pollinators . . . . . . . . . . . . . . . . . . . . . . 9
Raw Cacao Powder . . . . . . . . . . . . . . . . . . . 10
Healing with Ginger . . . . . . . . . . . . . . . . . . . 11
Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
The month before the annual meeting, the
board presented the proposed bylaw changes to members via the co-op’s website and
provided for paper copies to be available
at the store. Board members tabled on two
occasions in the store to answer questions
and speak with members about the draft of
the proposed bylaws.
For those who are interested in
doing some homework, the board
can recommend some reading for
you! This primer on Bylaw Basics
is a helpful tool that the board has
referred to in their work.
http://s.coop/bylawbasics
At the annual meeting, the membership
made it clear that they were not ready to
accept the proposed bylaws – members
voted to postpone a vote on accepting any
bylaw revisions to allow time for a thorough review and member comments.
Library on January 15th from 6:00-8:00
p.m., with potential meetings to follow.
The board will continue to update you in
the Beet and you are also always welcome
to attend a board meeting – these meetings are open to all co-op members. We
typically meet on the third Thursday of the
month at the Putney Central School (with a
few exceptions due to scheduling conflicts)
– the next board meeting will be on January 22nd at the Putney Central School.
We appreciate your involvement in helping
us continue to evolve the co-op into the
future in a way that is a positive influence
on our community.
Sincerely,
The Board of Directors
*Note: An update from the December
11th forum is on page 3, titled “Bylaw
Revisions Update.”
As a board we want to thank you for your
feedback and ensure you that we take it
upon ourselves to represent our membership while overseeing the workings of
running a profitable co-operative grocery
for the community. The board, upon hearing members’ concerns with the changes
proposed in the draft, is going back to the
drawing board! We are taking a fresh look
at the bylaws and we invite all shareholding co-op members to participate in the
process.
There will be a forum at the Putney Public
ILLUSTRATIONS BY JACKIE FABRIZI • CARTOONS BY GILDAS CHATAL
2
The Beet
General Manager’s Update
Welcome to winter
and the returning
to the light!
November and
December are now
a blur of happy
faces and turkey
madness. I like to think of these holidays
as an opportunity for the co-op to come
to your table in a way that adds to your
celebrations. Everyone here did their part
to make that happen; Paige baked fabulous
pies, Ed stocked beautiful wines, John
found the very best produce, and all the
staff enjoyed sharing their smiles and good
cheer. I am so very grateful to be working
with this wonderful crew!
And now, with January upon us, we look
forward to dinner gatherings, cozy conversations around wood stoves, as well as the
invigorating challenges of enjoying and
dealing with the weather.
“I like to think of these
holidays as an
opportunity for the
co-op to come to your
table in a way that adds
to your celebrations.”
Throughout all this activity, the Putney Coop has managed to make some small improvements; some you will see and others
that are not as visible, but very important to
our daily operations.
We have been struggling with space in
the café, and one of the fixes has been to
replace the tables with smaller ones that
actually provide more seats while taking up
less room. The tables were crafted by Nick
Keil of Westminster West out of ash that
had been killed by disease. These tables
are so lovely and the café is feeling less
crowded. We replaced the chairs as well;
they also have a smaller footprint, yet are
very comfortable. The end result: 4 more
seats, beautiful, local sustainable wood,
and support for a local craftsman.
The range in the kitchen also got replaced
(finally!) with a Garland 6 top equipped
with a convection oven. Paige Gould, our
deli manager, says it has improved quality
and reduced baking times, two important
improvements that were sorely needed.
Last but not least, we had to replace a
broken concrete slab at the receiving door.
Rick Derrig did a great job with the least
amount of disruption. Thank you, Rick!
Other improvements include a brightening financial picture, as we made a modest
profit for the quarter ending September
27th.
We know there are lots of options in our
area for groceries and café purchasing,
so we are always looking for ways to do
better. Our staff has worked hard to reduce
costs and improve sales this past quarter.
Your loyalty makes a big difference, we do
appreciate you! To help earn that loyalty,
we have a lot planned to make these winter
days brighter. There will be sampling of
gorgeous foods, lovely gift ideas, an ever
expanding assortment of deli and bakery
choices and more! Check our Facebook
page for updates on sales and fun happenings as well as announcements and flyers in
the store.
Robyn O’Brien
General Manager
Putney Co-op Gift Cards
Our gift cards never go out of
style! They are available in any
denomination, and they never
expire.
Check your gift card balances
online, anytime, by visiting
www.mercury-gift.com/NCGA/.
Putney Co-op Staff
Picks
“The new Vermont Creamery
Cranberry Orange Cinnamon
Chevre Logs-served at any
meal, they are
so good! I’m going to use them
for some mini cheesecakes.”
--Robyn O’Brien
General Manager
“The Greek Gods
honey yogurt-it’s the one thing
I miss now that
I’ve gone dairyfree. So creamy,
so tasty....”
--Nicole Newell
Bulk Buyer
“Jake here with
Candy Bar Pie
from Ben &
Jerry’s. It’s the
perfect blend of
hot and cold-- if
that doesn’t get
you excited,
check your pulse.”
--Jake Hoak
Co-op Deli
Winter 2015
Welcome New Co-op Members!
The year is new and so are the resolutions,
so before too much time goes by come on
down and fulfill one of those promises and
join the co-op! We had a great membership
drive back in October, with 27 new members added to our ranks. Congratulations to
new member, Barbara Carey, winner of the
drawing for a $50 co-op gift card!
Bylaw Revisions
Update
Putney Food Co-op members and board
representatives met at the Putney Library
on the evening of December 11 for an open
forum about member reactions to proposed
changes to the co-op’s bylaws. The 2-hour
meeting was called by co-op members
and moderated by Wendy Webber. The
evening’s discussion covered a range of
issues; some related to concerns that the
proposed bylaws reduced member rights
and responsibilities, others covering the
broader roles and challenges co-ops have
in today’s society. Board members briefly
discussed the rationale for the proposed
changes and a few of the shortcomings of
the current bylaws. The meeting format
did not allow time for a detailed discussion
of the language and intent of the specific
bylaw changes.
Torrey Luker
Judy Munger
Sara Young
Peter deGroff
Rachael Shaw
Mary Hayward
Alice Fogel
Ailyn Hoey
Christian Cardiello
Lubna Dabbagh
Susan Coakley
Mike Simpson
Tomoko Liguori
Michael Dimich
Michael Svensson
Barbara Carey
Jennifer Jacobs
Brigid Lawler
Donna Abelli
Eric Aho
Kari Dickey
Mimi Oakes
Peter Brooke
Enza Putignano
Emma Lee
Marshall Klein
Joan Shimer
Dafina Fisher
David Kinnear
Rebecca Waxman
Judith Darrow Freel
Jacala Mills
Abby Schoenfeld
Victoria Tilson
Jonathan Pearson
Roger Haydock
The
FREE!
Putn
ey Fo
od
The proposed bylaw changes were first
presented to members at the 2014 Annual
Meeting in November. At that time members decided to postpone a vote on accepting the bylaw revisions to a later meeting,
to allow time for a thorough review and
member comments. Thursday’s public
discussion was the first opportunity for
members and the board to hear comments.
A work session is scheduled by the board
to begin a thorough review of the proposed
bylaw revisions, evaluating the changes
and soliciting specific comments and
recommendations. All co-op members are
invited to attend. The meeting will be held
at the Putney Public Library from 7 to 9
PM on Thursday, January 15, 2015.
Phil Bannister
Putney Co-op Board Member
Want to advertise in “The Beet?”
The Putney Co-op puts out four
issues of The Beet per year and
we are received in over 1,000
local households. Our readers
are great customers who love
to support local businesses!
3
December 13, 2014
This month we are celebrating the one year
anniversary of our Food For All program.
If you haven’t heard, Food For All is for
anyone currently receiving WIC, SNAP
or SSI. Join the co-op for $15 a year and
receive 10% off on all purchases, every
day. To become a member or to inquire
about our Food For All program simply
ask any cashier or download a membership form from our website (putneyfood.
coop). Welcome to all our new members
and Happy 2015!
Email us at
[email protected].
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4
The Beet
Some Co-op Members Want to Retain Our Current By-Laws
Submitted by Sylvia Rhomberg, Diana
Sidebotham and Greenough Nowakoski
with contributions from an ad hoc committee of co-op members.
A special work session is scheduled for
Thursday, January 15, 2015 to continue
the collaborative discussion between the
Co-op Board of Directors and the General
Membership about the Board’s proposal
to replace or fundamentally alter our Cooperative’s by-laws. By-laws provide a set
of operational rules to govern the organization, define Member rights and responsibilities, and specify powers of the Board
of Directors, and powers of the General
Membership.
Some Members strongly prefer to retain
our current by-laws, feeling they are
generally well crafted and express the
mission and philosophy that will best serve
our community and ensure a successful
business. The current by-laws define rules
for participatory democratic governance,
whereas the proposed new document
would transfer significant additional powers and decisions to the Board of Directors.
It also would remove key transparency and
accountability provisions.
committee of Putney Co-op members believes that participatory governance should
remain in our by-laws and encourages
developing more member involvement in
our co-op.
In the last two issues of The Beet, (Summer
and Fall, 2014) the Board announced they
were proposing a revision of the by-laws
to “streamline”, “modernize” and “clarify”
the document. Instead, a very different document was presented at the Annual Meeting, one with a more top-down
character that would reduce the rights and
voice of the members. It was modeled on a
template provided by a prominent consulting group that serves the co-op business
sector. While many co-ops may be adopting such generic by-laws, there are other
options. Other, more progressive co-ops
such as Honest Weight in Albany, NY and
People’s Co-op in Portland, OR are purposefully sticking with by-laws crafted to
foster democratic involvement, community
and inclusiveness.
The following points of the proposed
changes are of particular concern:
a. Member rights to participate
meaningfully in governance of the co-op
via deliberations and voting would be reduced. Member rights and responsibilities
Our Co-op is organized around the “Seven
would be subject to unilateral changes by
Co-operative Principles”, frequently
the board.
quoted and displayed in the store and in
b. The co-op’s stated mission
co-op literature. Principle 2, Democratic
would change. Statement of the 7 CooperaMember Control, states: “Co-operatives
tive Principles would be eliminated. These
are democratic organizations controlled by
need to remain in the by-laws and not be
their members, who actively participate in
setting their policies and making decisions. relegated to other policy documents that
could be changed unilaterally by the Board.
Elected representatives (directors) are ac
c. Transparency. Members right
countable to the membership.” An ad hoc
to receive accurate,
reasonably complete
and timely financial
and organizational
information, and to
examine the co-op’s
books for a proper
purpose would be
eliminated.
d. Accountability
of the board to the
membership including
potential recall and reequalexchange.coop
placement of directors
would be eliminated. Language specifying member’s right to self-nominate as a
candidate for the board of directors or to be
nominated from the floor at a membership
meeting would be eliminated
e. Conflict of Interest language
would be changed around contracts
between the co-op and a board member.
The board would also set its own type and
amount of compensation without membership approval.
f. In case the cooperative were
ever to be dissolved, final authority over
disposition of the co-op’s assets would
transfer from the membership to the board.
At the Annual Meeting in October 2014,
the Membership voted to postpone a vote
on the Board’s proposal until there could be
adequate time for education and discussion.
On December 11, an open forum was held
at the Putney Library to begin this process. Around 30 co-op members attended
along with 4 members of the board and the
co-op’s general manager. Members shared
concerns and opinions. Many expressed
a desire for this important document to
remain substantially and philosophically
intact. The Board responded with a willingness to work together with Members to
agree on by-laws that are acceptable to all.
Working collectively and cooperatively we
can keep our co-op strong.
Please consider attending the upcoming work session on Jan. 15th. Materials
on this issue are posted on the Facebook
page titled “Putney Coop Members”
where you can view and enter comments. (https://www.facebook.com/
groups/365926466919055/)
The current and proposed by-laws can be
found on the Putney Co-op website,
www.putneyfood.coop, under “Resources.”
Winter 2015
5
CAVE TO CO-OP SELECTION FOR JANUARY
is unique in that each one is created from
an original farmhouse recipe and ripened in
these small underground caves, so that each
wheel carries with it flavors indicative of
the native flora and fauna.
“Butternut”
Raw Cows Milk
Plank-aged Cheese
Willow Hill Farm
Milton, VT
Willow Smart’s unlikely path to cheese
began in Hawaii where she spent her childhood on one of the largest cattle ranches in
America. When she left to study psychology and foreign language on the mainland,
she hardly imagined a future in a barn. But
then she met her husband-to-be, David
Phinney, and he brought her to Vermont.
In 1991 Willow and David acquired a 400
acre Vermont farm and a herd of sheep.
They built their cheese cave with stones
they pulled out of the earth as they cleared
the land.
By 2005 four of her sheep’s milk cheeses
had won awards at the International Cheese
Awards in London and at the American
Cheese Society’s annual competition. They
have now diversified the farm to include
cows and cow’s milk cheese, but continue
to be dedicated to using old world methods in making their cheeses and believe it
directly affects flavor.
All of their animals graze on the indigenous grasses and herbs of their hillside
pastures, which in turn create unique
flavor profiles in the cheese. Each batch of
cheeses is handmade and then matured in
underground caves that are ventilated by
the surrounding woodland.
Plank aging in the small caves provide the
optimal humidity and temperature control
for the cheeses. Constructed out of concrete eight feet underground, with a back
wall of Vermont’s natural bedrock, the
tiny fissures in the rock seep water into the
rooms dependent upon the seasons above
ground. This makes for small nuances in
each cheese throughout the seasons. Willow Hill’s cave is the only one of its kind in
the USA; somewhat like a mini-Roquefort
cave with its back wall providing natural
molds and droplets of water that are indigenous to the farm. Willow Hill Farm cheese
“When you eat things made close to you,
they always taste better,” says Willow.
Butternut is an Alpine style raw cow’s milk
cheese that is aged for three months on
wooden planks. It has a distinct and buttery
flavor with hints of hazelnut and grass.
Some say it reminds them of buttered popcorn. Lovely on its own, below is a simple
recipe using Butternut that will do its best
to beat the cold chill of January.
Cave to Co-op is a partnership between
Provisions International and the Neighboring Food Co-op Association (NFCA), to
support local, artisanal cheese producers
in our region and make their products more
easily available to co-op shoppers. The
NFCA is a network of more than 30 food
co-ops in our region — including yours
— that are working together to advance
their vision of a thriving regional economy,
rooted in a healthy, just and sustainable
food system and a vibrant community of
co-operative enterprise. For more information, please visit www.nfca.coop.
Puff Pastry Tart with Butternut, Mushrooms and Beet
Serves 4
Ingredients:
2 strips of Bacon, cut into small
pieces
2 Tablespoons Olive Oil
2 medium Leeks, thinly sliced
Salt & Pepper, to taste
1 clove Garlic, finely chopped
2 teaspoons fresh Rosemary,
finely chopped
½ pound sliced Mushrooms
1 egg
1 sheet of frozen Puff Pastry,
cut into 4 squares
1 cooked Beet, finely diced
4 ounces Butternut, grated
Instructions:
Preheat the oven to 400°F. Arrange the
4 puff pastry squares 1 inch apart on a
baking sheet lined with parchment paper. In a frying pan, cook the bacon in 1
T of olive oil, until crispy. Remove, and
drain on a kitchen towel. Add the leeks
and a pinch of salt to the pan and cook
over a medium-low heat until soft and
glistening. Towards the end of cooking, add the garlic and finely chopped
rosemary. Remove the cooked leek
mixture from the pan and set aside.
Now add the other T of olive oil, along
with a pinch of salt and a good grinding
of pepper, and cook the mushrooms
over a medium heat until soft, stirring regularly. If the mushrooms have
produced lots of liquid, strain out with
a sieve. Beat the egg in a small bowl
and brush the pastry with the beaten
egg. Using a fork, prick the center of
the puff pastry, making sure to leave
a 1-½ inch band around the edge
of the pastry. This will ensure that
the pastry won’t rise in the center,
while the unpricked outside will rise
to form a crust. Mix the bacon, leeks
and mushrooms together. Spoon
some of this mixture onto the center
of each pastry square. Top with the
diced beet and the grated Butternut.
Bake the tarts in the oven for 15-20
minutes, or until the cheese is melted
and the pastry edges turn golden
brown. Serve warm.
6
Vermont Healing with
John Foster
“Relieve your Dis-ease.”
Healing Touch is a healing modality that works with the body’s own
energy system to create health,
healing and balance; treating the
whole person to support mind,
body and spirit. Healing Touch is a
complimentary, integrative energy
therapy that can be used in conjunction with more traditional medical therapies.
A typical treatment is administered
with the client laying on a treatment table with their clothes on.
The practitioner uses his hands to
assess the client’s energy system
and proceeds to clear and balance
the energy system as needed,
using either off-body touch or a
gentle touch over various areas of
the body.
These techniques remove energy
congestion that forms in our energy
fields (aura) and energy center
(chakras). It re-establishes healthy
energy flow through opening, connecting and balancing your human
energy system.
John will offer a healing wellness
event to the Putney Co-op staff in
January.
To schedule your own session,
contact John Foster,
(802)451-6277.
The Beet
Co-op Fundraiser
By Terrie Newell and Gillian Mitchell-Love
As many of you have noticed, we are at it
again with another fundraiser. This time
we are looking to send “our own” beautiful Gillian Mitchell-Love to Lima, Peru to
meet and visit with her birth family.
Gillian was a sickly three year old child
when she was reluctantly put up for adoption. Her
mother
knew she
could not
provide
properly
for her.
Gillian’s
mom
insisted
that
she be
adopted
to family in the
United
States,
wanting only the best for her beloved
daughter.
Fast forward twenty years, and Gillian’s
birth family found her via the Internet. I
invite you to please read the displays set up
for this fundraiser in the store. It is truly a
wonderful, touching story.
I would first like to thank everyone who
has already contributed to this worthy
cause. We do, however, have a long way to
go to meet our goal. We would like to provide Gillian and her adult friend with round
trip airfare and a little spending money.
Gillian is planning to spend a couple of
months in Lima with her family to solidly
bond with them all.
Large or small, all donations are appreciated. Spread the love and feel good about
helping sweet Gillian fulfill her dream
of meeting her birth family, face to face.
Thanks to all of you caring, loving people
of Putney.
Hugs across the counter,
Terrie
Hello, I hope everyone had a wonderful
holiday season!
The fact that my biological family found
me has made this Christmas an incredibly special one. I would like to thank the
co-op, and especially Terrie Newell, for organizing this fundraiser to help send me to
Peru to meet my birth family. That gesture
alone has touched my heart deeply.
I don’t
know if
I can express how
much the
support
pouring in
from this
community means
to me.
Every donation, big
or small,
every
kind word
offering congratulations, love, or wisdom
has had a touching impact on me and my
family.
“Every donation, big
or small, every kind
word... has had a
touching impact on me
and my family.”
Thank you to all who have donated and
to all who are considering donating in the
future. I have never looked forward to
anything as much as the reunion between
me and my family. Thank you all from the
bottom of my heart for making that a possibility!
Much love and best wishes,
Gillian
Contributions to Gillian’s travel fund can
be made at the register. If you have questions, contact Terrie Newell.
Winter 2015
7
The Price of Organic Produce
By Jackie Freeman,
PCC Natural Markets
By Simcha Weinstein
Perhaps the question that we all hear most
often in the Organic Industry is “why do
organic foods typically cost more than
their conventional counterparts?” From the
perspective of the consumer, this is a very
observant and legitimate question. This is
especially a poignant question in today’s
economic environment. Our strategy in the
Organic Industry should not be a defensive
one on this issue, but rather we should
acknowledge the observation and move to
educate the consumer as to why there is
a differential in pricing between conventional and organic food.
There is no standard price differential between organic and conventional produce at
the retail level. Sometimes the pricing gap
may just be pennies, but organic produce
can just as easily cost twice as much as its
conventional counterpart. Below is some
information that you can use in your discussion the next time you are asked “why
organics are so high.”
• Cost factors such as growing,
harvesting, storage and transportation are
generally higher for organically produced
foods, as farmers must meet stricter regulations governing all of these steps. As a
result, the process of organic farming is
more labor and management- intensive,
which means higher costs.
• Because organic growers do not
use toxic chemicals, more labor (and thus a
higher cost) is required to deal with weeds
and pests in the fields. Organic agriculture
tends to be on a smaller scale than conventional farming and thus organic farmers
tend to pay more per acre to produce their
crops - this according to Dave Decou of
Organically Grown Company.
• Because of their size, organic
farmers can often face added distribution
costs. There are typically many more stops
and deliveries in the distribution of organic
food than with conventional.
• Historically, organic farmers
have not received federal subsidies or price
supports for crops.
• If organic farmers dropped their
prices across the board to match conventional products, we would run the risk that
some of the steps taken to nurture the soil
Recipe: Parsnip Fries
2 pounds small or medium
Parsnips
2 tablespoons Olive oil
½ teaspoon dried Oregano
½ teaspoon ground Cumin
¼ teaspoon Garlic powder
Salt and Pepper, to taste
may be side-stepped. If this happens, their
farms will not remain sustainable in the
long run.
• With the aid of chemical
fertilizers conventional farmers can plant
every acre of their farm with their highest
grossing crops year-in and year-out. This
method of farming is a major contributor
to soil erosion. In contrast, organic farmers
practice crop rotation, allowing the land
to rest and rebuild. Rather than growing
their cash crops routinely in the same fields
and depleting the soil, organic farmers
plant “cover crops” instead that are ultimately plowed into the soil to improve the
nutrients in the land. This strategy works
to make the soil stronger and develops
healthier crops, creating a more sustainable farming system. Financially, it means
that in some years the organic farmer will
sacrifice a portion of their income that
could be earned by maximizing every inch
of their farmland with sellable product, for
the benefit of the soil and the environment.
This commitment to sustainability makes
the financial yield less for organic growers.
If conventional farmers were also employing more sustainable farming methods their
crops would cost more as well.
Ketchup, Ranch dressing or BBQ
sauce, for serving
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Peel parsnips and cut into matchsticks about ¼-inch thick. Do not use
the cores, if woody.
In a large bowl or resealable plastic
bag, toss the parsnips with oil, oregano, cumin, garlic powder, salt and
pepper. Arrange them on the prepared baking sheet in a single layer.
Roast for 10 minutes, stir, then
continue roasting until parsnips are
tender and browned in spots, 10 to
15 minutes longer. Let cool 5 minutes before serving. Serve with your
favorite dipping sauce!
In the process of educating [ourselves]
about the organic farming process, it is
very important that [we] are made aware of
the real cost of growing food conventionally. There is mounting evidence that if all of
the indirect costs of conventional agricultural production over time were factored in,
including clean up costs due to pesticides
in our water and soil, loss of soil and medical costs due to illness from, organic foods
would actually cost less.
Simcha Weinstein
Director of Marketing
Albert’s Organics
Find more Farm-to-School recipes for
January’s Harvest of the Month at
www.vermontharvestofthemonth.org
8
The Beet
Food Security and the Roots of Cooperation
By Erbin Crowell & Bonnie Hudspeth,
Neighboring Food Co-op Association
Imagine you are a poor mill worker in the
north of England in the mid 1800’s. The
Industrial Revolution has made production
more profitable, but it has also cost skilled
artisans their jobs and concentrated wealth
and control among a small group of factory
owners. Many in the community are unemployed, while others don’t make enough to
afford basic groceries. What would you do
to provide healthy food for your family?
How might you work with your neighbors
to improve the lives of people in your community?
On December 21, 1844, after years of
organizing and experimentation, a group of
weavers, workers and community activists
opened a modest grocery store on Toad
Lane in Rochdale, England. Their goal was
to provide basic goods members such as
butter, flour, oatmeal and candles. Their vision, however, was a transformation of the
food system and economy.
“What was the motivation of the Rochdale
Pioneers, who codified the values and principles on which the co-operative movement
has based since 1844?” asked Dame Pauline Green, President of the International
Co-operative Alliance. “We know it today
as food security.”
At a time when access to nutritious food
was limited and adulterated products were
common, the Pioneers saw an urgent need
for an alternative. The co-operative movement that they helped launch now includes
over a billion members around the world
and operates in nearly every sector of the
food system and economy. From food
co-ops to farmer co-ops, worker co-ops to
credit unions, co-operative enterprise has
empowered people to have more control
over their lives and communities.
Today, the results of the global recession
have dramatically affected the ability of
people to provide themselves and their
families with healthy food. In the U.S.,
23.5 million Americans (including 6.5
million children) live in areas with limited
access to affordable and nutritious food,
particularly in low-income neighborhoods
and communities. In New England, the
relative cost of high-nutrition less processed foods is among the highest in the
country, when compared to low-nutrition,
highly processed foods. Additionally, childhood obesity rates are higher in many parts
of the region than the national average.
governed, community-owned businesses
(co-ops). As we gather to celebrate the
holidays together, our Neighboring Food
Co-ops are reaching back to their roots,
building on a legacy of food security as we
move forward together, continuing to use
the co-op business model to find solutions
to the challenges of our time.
In this context, it may come as no surprise
that people are again turning to co-operative enterprise for solutions. Food co-ops
in New England have been pioneers and
innovators in food security. Some date
back to the Great Depression, while others were founded in the 1970’s and 80’s,
emerging as community-based responses to
limited access to healthy, affordable food.
In recent years, a new wave of food co-ops
has emerged, reflecting growing interest
in local foods and democratic ownership.
Rooted in their communities, co-operative
enterprises are an effective tool for building healthy food access, stable markets for
local producers, and sustainable jobs.
To learn more about the Neighboring Food
Co-op Association’s Healthy Food Access
work, visit: www.nfca.coop/healthyfoodaccess.
As food security has again emerged as an
urgent issue in our region, the Neighboring
Food Co-op Association (NFCA) has been
working to develop solutions that balance financial sustainability with offering
healthy affordable food, supporting local
economies, and building fair relationships
with workers and producers. In collaboration with the New England Farmers Union,
Cooperative Fund of New England, and
Hunger Free Vermont, the member coops of the NFCA are sharing what they
have learned from “healthy food access”
programs already in place, and supporting
their neighboring food co-ops to roll out
these programs and create new approaches
to make healthy food and member-ownership more accessible.
In the last year alone, six food co-ops have
implemented new “Food For All” programs, offering community members with
limited income access to co-op memberownership and discounts on their groceries
every time they shop.
In their day, the Rochdale Pioneers saw a
solution to their challenges in economic
empowerment through democratically
Food For All Discount -Do You Qualify?
Would you like a little extra help affording healthy groceries? Food For All is
here to help!
If you are on WIC, SNAP or SSI
programs, then you qualify for a 10%
discount, every time you shop. Ask a
cashier today for a Food For All application. Fill it out, and bring it to the
co-op with a copy of your WIC proof
of delivery, SNAP notice of decision,
or SSI check stub. A member services
staff person will walk you through the
rest of the sign-up process.
Food For All members can join the
co-op for as little as $15 a year, until
their membership is paid in full at $75.
Already a co-op member? Existing
members who qualify for WIC, SNAP
or SSI should contact us immediately
to enroll in Food For All. The discount
is taken from your bill at the register
when you give your member number.
It’s that simple.
Membership in the Food For All program is good for one year. For more
info, contact Adrienne Loughlin at
(802)387-5866 x 110 or
[email protected].
Winter 2015
9
Native Bees May Help Save Crops
By Deborah Block
BELTSVILLE, MARYLAND — In June,
U.S. President Barack Obama called for a
federal strategy to promote the health of
bees and other pollinators that have been
declining. The honeybee has been waning
due to parasites, disease, pesticides and
farming.
Recipe: Chard Gratin
From Tender, by Nigel Slater.
1 pound chard, stems and
leaves
Salt
Butter, for the baking dish
1 tablespoon whole grain
mustard
1 3/4 cups heavy cream
A handful of grated Parmesan
Freshly ground black pepper
Heat the oven to 350 degrees
F. Cut the chard leaves from
the stems. Chop the stems into
short lengths, then cook briefly
in boiling, lightly salted water
until crisply tender. Remove the
stems. Drip the leaves in the
boiling water briefly, until they
relax. Drain, let cool, and wring
out the leaves. Spread the stems
and leaves in a buttered shallow
ovenproof dish.
Put the mustard in a bowl and
stir in the cream and a grinding
of salt and black pepper. Pour
the seasoned cream over the
stems and leaves, cover with
grated Parmesan, and bake, 35
to 40 minutes, until the top has a
light crust the color of honey.
serves 4, as a side
Wild bees may be used to take over their
role as crop pollinators. Before that can
happen, though, scientists first need to
learn a lot more about wild bees, said biologist Sam Droege, who is pioneering the
first national inventory on native bees.
To most of us, a bee is just a bee, but not to
Droege.
“They’re beautiful to look at under a
microscope,” he said at his research laboratory in Beltsville, Maryland, between
Washington and Baltimore.
Pioneering research
Four years ago, Droege began his pilot
project surveying native bees for the U.S.
government’s Geological Survey. He sorts
them in pizza boxes, which he uses for
storage. He says scientists know a lot about
honeybees — which produce honey and
pollinate a third of U.S. crops – but very
little about wild bees, which pollinate 75
percent of wild plants.
“They don’t produce honey. They don’t
have a barbed sting. They’re not aggressive. Some like sandy soils, some like thick
grass; some are only nesting in woods,”
said Droege.
If the honeybee population continues to
decline, Droege said wild bees have a
better chance of survival because they are
solitary.
“One of the reasons they’re more robust
than honeybees is that they nest individually. One female makes one nest at a time.
At the end of the year, the female dies and
the whole system restarts so you don’t accumulate as many diseases,” he said.
Building inventory
Droege said his survey is only the first step
in a long process to learn about wild bees.
He said once scientists have an inventory, they can study their habits and use
them to pollinate crops. He estimates there
are 4,000 types of native bees in North
America – 400 yet to be named.
“They haven’t been scientifically described. We might know that they’re
different or they’re a new kind of species,”
he said.
Most of Droege’s inventory comes from 20
U.S. forest sites across the country. He also
travels to find bees, and doesn’t have to go
far to discover some just outside the building housing his laboratory.
“I have no idea what I’m going to find each
time. In just this region alone, there’s over
400 different species,” said Droege.
Gentle insects
He said the insects – some as tiny as a
grain of rice – are on the ground, but
people don’t notice them.
“Most people have no idea that their lawns
are nothing but grass interspersed with bee
nests,” said Droege.
“Most people have no idea that
their lawns are nothing but grass
interspersed with bee nests.”
Since some bee species look remarkably
similar, Droege examines each one through
a microscope and documents them with
high-resolution photos.
“And the differences are real subtle,
slightly different sizes and shapes, a little
bit more color here than there, differences
in the hair patterns,” he said.
Droege says his survey will show whether
some species of wild bees are declining or
flourishing. He says that so far, scientists
don’t know the answer, but he thinks most
are doing just fine.
www.cornucopia.org
10
The Beet
New Product Spotlight: Navitas Naturals Raw Cacao
Powder
Darkest dark chocolate
Cacao powder has been an important food
in South America for thousands of years.
A spoonful can transform a smoothie or
dessert, and it’s essential for making a
Mexican molé sauce. Free of any sugar or
fillers, pure Navitas Naturals Cacao Powder provides you with exceptional flavor
and texture along with a healthy abundance
of antioxidants, vitamins and minerals.
How to use it:
• Smoothies
• Desserts
• Chocolate
• Beverages
• Ice cream
• Granola
The “pow” in cacao powder
Cacao has been consumed for its invigorating and healthy properties for generations
in Mexican, Central and South American
cultures. Cacao powder is one of the richest
sources antioxidants found in nature. It
also provides important minerals including
magnesium and iron. Separated from the
oily cacao butter, cacao powder is also a
concentrated form of healthy dietary fiber.
All raw cacao products contain the unique
alkaloid chemicals theobromine, phenylethylamine and anandamine.
Product of Peru
Navitas Naturals Cacao Powder is made
from the highest quality hand selected
Peruvian cacao beans. After undergoing a
partial fermentation process to remove bitterness, the antioxidant rich cacao fiber is
low-temperature separated away from the
fragrant cacao butter without the use of solvents or chemicals. It is then finely milled
into our luxurious cacao powder.
Attributes:
• Organic
• Raw
• Gluten-free
• Kosher
• Vegan
Antioxidant flavonoids
It may be hard to believe that something so
delectable can actually be so good for you,
but it’s true! Navitas Naturals Cacao Pow-
der is a delicious natural health food loaded
with antioxidants. Pure cacao powder also
contains a good dose of magnesium.
Store in the fridge to firm them up and to
keep them fresh. They should last at least a
week, unless you eat them all first!
Health properties:
• Antioxidants
• Omega fatty acids
• Minerals
• Mood enhancing
• Mild stimulation
• Vegan
Chef’s notes:
Quick, easy, and very snackable! Of
course, if you have an allergy to walnuts,
you could make these with a mix of pumpkin seeds and hemp seeds rather than the
nuts. And you could also add cinnamon or
even a little chili for a kick.
Instant chocolate nutrition
In Aztec society, the drinking of cacao
beverages was considered a privilege, and
was enjoyed by the elite. The last Aztec
emperor is said to have preferred his cacao
prepared with savory flavors and that his
roasted cacao beans be blended with Atole
or coarse corn flour and whisked into a rich
foamy brew flavored with chilies, vanilla,
cinnamon and salt. Transform your favorite
smoothies, shakes, puddings, brownies,
cookies and cakes into super chocolatey
concoctions with Navitas Naturals Cacao
Powder.
Recipe: Basic Chia Pudding
Simple nutrition; recipe by Navitas
Naturals
Recipe: Chocolate Energy Bites
With walnut, hemp & maca, recipe by Gina
Hamshaw of Choosing Raw
Enjoy these easy to make, portable, tasty,
fun, flavorful bites that can save you
money on the snack bars and energy bites
that are so seductive in health food stores.
Ingredients:
½ Cup Navitas Naturals Hemp Seeds
¼ Cup Navitas Naturals Cacao Powder
3 Tbsp Navitas Naturals Raw Maca Powder
¾ Cup Walnuts
6–8 Medjool Dates (depends on size; 6
large or 8 small)
Generous pinch Sea Salt
Directions:
In a food processor fitted
with the S blade, grind
walnuts, salt, and hemp
seeds till fine. Add the
dates, cacao, and maca,
and blend till the mixture
is uniform and holds
together well.
Shape into 18-20 balls.
Everyone loves pudding! Lose the full fat,
sugar, and artificial ingredients of this favorite treat by choosing chia pudding. This
versatile recipe can be breakfast, snack or
dessert and it is nutrient dense with fiber,
essential fatty acids and antioxidants.
Ingredients:
⅓ Cup Navitas Naturals Chia Seeds
1 ½ Cup Milk of choice
1 Tbsp Maple Syrup (or desired sweetener
to taste)
2–3 Tbsp Navitas Naturals Cacao Powder
(optional)
Directions:
Stir in chia seeds with milk of choice in a
container with a lid. Add sweetener. For
chocolate chia pudding, add cacao powder.
Cover and shake until well combined. Let
sit for at least 4 hours or overnight. Garnish
with your favorite topping.
Yield: about 3-4 servings
All information and recipes found via
NavitasNaturals.com.
Winter 2015
11
Ginger is Ideal for the Season
By Cindy Hebbard
Ginger, Zingiber Officinale, originally from
Asia, is revered throughout the world. It
has been consumed for thousands of years
as a food, culinary spice and medicinal
herb.
The rhizome, or horizontal and branching
root, is the part used. The pale brown skin
should appear thin and smooth for maximum flavor and benefits. The flesh should
be juicy and may be yellow, off-white or
pale red. Please purchase organic ginger
whenever possible, for greater flavor and
medicinal properties.
Ginger is used in a variety of dishes and
varies in flavor depending on whether it
is cooked a long while, added toward the
end of preparation, or used raw. Vegetable
and meat marinades, prepared with fresh
or dried ginger, help tenderize proteins and
increase digestibility.
Ginger is believed to possess a wide variety of beneficial constituents to improve
overall health. Ginger is well known to
help protect us from many food-borne
pathogens, including those found in several
food scares in recent years, e. coli, salmonella and shigella.
Some other benefits associated with ginger
include: antibacterial (selectively, meaning
it supports our beneficial bacteria), it fights
strep, staph and other common or serious
infections; anti-fungal, anti-ulcer, pain relieving, anti-tumor, anti-inflammatory, and
it supports cardiovascular health.
Ginger tea, tincture or capsules are consumed with meals to improve digestion
and help relieve digestive distress. New
Chapter makes a powerful ginger in an
easy to swallow capsule, Ginger Force, that
can be used for digestive distress, including
overeating, poor food combining, and too
many party foods. Ginger has been used
for centuries for tension headaches and
hangovers, too.
In Traditional Chinese Medicine (TCM),
ginger is called for in hundreds of conditions from stomachache, diarrhea and flatu-
lence to migraines, arthritis pain and upper
respiratory infections. More than half of all
TCM patent prescription formulas contain
ginger! This is likely because it protects
the digestive tract, increases the potency of
other herbs and helps all our body’s organs
and systems.
There is a growing body of research crediting ginger with helping with the symptoms
of motion sickness, morning sickness and
chemotherapy-induced nausea. Relief was
found by the majority of participants in
most of these studies, regardless of circumstances. Ginger is one the highest known
sources of proteolytic (protein-digesting)
enzymes, approximately 180 times higher
than papaya.
I have used ginger for decades for issues
of chronic pain and inflammation from
Rheumatoid arthritis, and when I was hit
by a car as a pedestrian in a parking lot a
few years ago. I found that taking small
amounts of a good organic ginger product
several times throughout the day greatly
reduced my head, neck and back pain, and
I was able to get a better night’s sleep when
I took it with my nighttime herbs.
Another important time that ginger helped
my family was when my youngest daughter
was eight years old. She had developed
acid reflux, causing her immediate gas
and bloating after meals or snacks. These
attacks were so severe, they sometimes
led to vomiting. She didn’t want to worry
us, so she kept this to herself for weeks.
When we finally realized what she was
going through, we immediately took her to
the doctor and discovered she had actually developed an ulcer. After the tests, we
stopped by our local co-op to purchase my
favorite ginger tincture from New Chapter,
along with a bottle of Gerolsteiner naturally carbonated mineral water.
As soon
as we got home, I mixed up a glass of
‘homemade ginger ale’ by combining the
mineral water and a dropper of ginger with
some raw honey. She was apprehensive at
first; after all, virtually everything she’d
eaten for weeks had upset her stomach. As
she took a sip, a smile appeared. “Could it
be helping me already?” she asked. “My
stomach already feels better... It’s calmer.
And this is delicious!” she declared and
then emptied the glass. For the next six
months, my daughter sipped the homemade
ginger ale or a warm ginger tea five times
daily, usually with or just before her meals
and snacks. (She also consumed two dishes
of unsweetened whole milk yogurt most
days, prepared in a variety of ways.) She
reported to us frequently about how much
better her tummy felt and she didn’t experience any more bouts of indigestion.
There are a number of different ways to
make a great cup of ginger tea. You can
slice the fresh root and simmer or steep for
a few minutes. You may use the powdered
dried root (also used in ginger tea bags) or
the ginger tincture. If you need it sweeter,
try a 1/4 teaspoon of raw honey or maple
syrup, or a dash of green stevia. My favorite way, so as to retain the enzymes and
other heat sensitive compounds, is to finely
grate fresh organic ginger root and squeeze
the juice into warm (not hot) water.
Ginger tea can be drunk in the evening to
help with nighttime indigestion, circulatory concerns, cold hands and feet, or to
increase nighttime comfort by helping
release aches, pains and tenderness during
sleep.
Contraindication: avoid all concentrated
ginger products with gall bladder disease;
pregnant women should moderate consumption of powdered dried ginger.
Cindy Hebbard, Master Herbalist and
Wellness Educator, has practiced herbalism, flower essence therapy, shiatsu, and
used food as medicine for more than 30
years. Cindy provides comprehensive
Herbal Wellness Consultations, Private
and Group Cooking Workshops, Healing
Retreats, Intensives, and more. Having
healed herself from decades of arthritis, eczema, fibromyalgia, digestive troubles and
multiple chemical sensitivity, Cindy has put
her deep exploration of the healing arts to
work by teaching people with chronic pain
and auto-immune concerns how to heal
themselves with food and herbs. She provides services in Brattleboro, VT, Boston,
and throughout the world via Skype.
The Beet
12
Calendar
January 1 Happy New Year!
Store opens at 10 a.m.
Jan. 15
Bylaws Work Session
at Putney Library, 7-9
Each box will contain a hand-picked selection of artisan
cheeses from Vermont and beyond, with an average cost of
$25 per box. Visit our newly-revamped website to check out
all the details.
www.putneyfood.coop
PRINTED ON 100% RECYCLED PAPER
Martin Luther King Jr.
Day
Feb. 1
Super Bowl
Feb. 14
Valentine’s Day
Feb. 16
President’s Day
(Winter Recess
through 2/20, WSESU)
March 8
Daylight Savings Time
Begins
March
Spring Break, The
9-22
Putney School
March 21 Jr Iron Chef VT
Competition, Essex
Junction
The Putney Food Co-op
8 Carol Brown Way
PO Box 730
Putney, VT 05236
If you’re hankering for a hunk of cheese, then we’ve got
exciting news for you. Join the Putney Co-op Cheese Club
and get 10% off a box of gourmet cheeses, delivered to the
co-op on the second Friday of every month! Call the store
or stop by the Deli to sign up.
Jan. 19
ADDRESS SERVICE REQUESTED
Cheese Lovers, Join the Club!
p.m.